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Directions

Preheat oven to 375 degrees. In a large bowl, use a mixer to beat egg yolks for 5 minutes until thick. Beat in 2/3 cup of sugar until combined. Combine flour, cocoa powder, salt, and baking powder and gradually mix into batter. Stir in cranberries. In a separate bowl, with clean beaters, beat egg whites until soft peaks form. Beat in sugar until peaks turn stiff. Gently fold into batter and pour onto a baking pan lined with parchment paper. Bake for 10 to 15 minutes until firm and springy to touch. Let cool briefly and flip onto a kitchen towel dusted with powdered sugar. Carefully remove parchment paper and roll up cake with towel; set aside to cool. In a large bowl, beat cream until fluffy with soft peaks. Beat in remaining sugar and vanilla until stiff. Unroll cake, spread on filling, roll back up without towel, frost, and decorate.